Recently we purchased our retirement home in Montana. As a result, we have to furnish this beautiful home. My sister, Rosa, asked what I would like for a housewarming present. She gave me a limit of $300, which was amazingly generous, don’t you think? I knew right away what I wanted, a Kitchenaid Mixer. After browsing all the colors available (there’s way too many to choose from) I decided on the blue one pictured below. I gave some thought as to how I wanted to break it in and decided on mom’s Orange Bundt Cake. It turned out to be a great choice. We ended up bed-ridden the rest of our trip with the flu. This cake was our sustenance during that week!
Mom’s Orange Bundt Cake Recipe
Although mom was an amazing cook, I’ve come to realize that she wasn’t really into baking. The only thing I remember her baking besides kileche is this orange bundt cake. Most Assyrian families have some version of this cake. For some reason, mom didn’t remember how to make it when I was compiling recipes for my cookbook (Mom’s Authentic Assyrian Recipes). I had to do a lot of experimenting until I could come up with a recipe that was similar to mom’s orange cake.
Mom’s Seal of Approval
I was happy and somewhat surprised that she approved of my orange bundt cake recipe. Frankly, she was not easy to please when it came to others cooking her recipes. She always had to leave you with at least one suggestion: it’s a little too salty “bratee, khacha milkhentela,” it’s not salty enough “bratee khacha pakhtela,” you cooked it too long “zoda booshlalakh,” you didn’t cook it long enough “khacha zoda oyatwa booshilto.” Have I mentioned recently how much I miss her? This orange bundt cake is usually served with Middle Eastern tea when guests arrive. I hope you get to enjoy a slice with your guests soon!
Don’t forget to check out my Classic Middle Eastern Food Combinations.
Do you Pinterest? Please help a girl out by pinning and sharing!
Delicious and moist, orange cake, full of raisins and walnuts.
- 3/4 cups unsalted butter (softened, plus extra for greasing the pan)
- 1-1/2 cups sugar
- 3 large eggs
- 1 cup milk
- zest of one orange
- 1 tsp. vanilla
- 2 tsp. lemon juice
- 2 T. orange juice
- 2-1/2 cups flour (plus some to dust the pan)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup walnuts
- 1/2 cup raisins
- Preheat oven to 350 degrees F.
- Grease a bundt cake with some butter, then dust with flour.
- Mix butter and sugar with an electric mixer until blended.
- Add eggs, milk, orange zest, vanilla, lemon juice, and orange juice. Mix to incorporate.
- In a separate bowl, mix flour, baking soda, baking powder, and salt. Slowly pour the dry ingredients into the wet ones. Mix until throughly blended.
- Place walnuts and raisins in a small bowl and dust with a tablespoon of flour. This will keep the walnuts and raisins from sinking to the bottom of the cake once it's cooked.
- Fold the walnuts, and raisins into the batter. Pour the batter into the bundt cake pan.
- Bake for one hour, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 15 minutes. To un-mold the cake, place a large, flat plate over the pan and flip the cake onto the plate. Cool for at least an hour before slicing.